1 box red velvet cake mix
1/2 cup store-bought buttercream or cream cheese frosting (I used Betty Crocker Whipped Buttercream)
7” plain cheesecake
1-2 cups graham crackers, crumbled into small crumbs
1 bag of 10-12 oz. candy melts, your favorite color (I used Wilton Color Burst Pastels, can find at Michael's crafts)
1/4 to 1/2 cup of vegetable oilSUPPLIES
24-30 candy/cookie sticks (found at craft store)
Microwave safe bowl, at least 3-inches deep
1/2 tablespoon measuring spoon
Cookie sheet, covered in foil
Rectangular foam block or another cookie sheet covered in foil and topped with parchment paper
1. Bake the red velvet cake in according to directions on the box or your recipe. You will only use half the cake, so you might want to divide the batter into 2 pans (and enjoy cake for dessert!) Cool the cake. Once the cake is completely cool, crumble the cake with 2 forks or better yet, a food processor. Stir in the frosting to create a smooth cake mixture.
2. Using the measuring spoon, scoop & level out 1/2 tablespoon of cake. Roll into ball and place on cookie sheet. Roll up about 24-30 cake balls. Place them in the refrigerator for 20-30 minutes.
3. And now for the messy part, when the cake balls are ready, scoop about 1/2 tablespoon of cheesecake. Flatten a little in one hand, add the red velvet cake ball on top. Mold the cheesecake around the cake ball a little. Using other hand, measure out another 1/2 to 3/4 tablespoon of cheesecake and mold around the rest of the cake ball. And if necessary, roll into a ball in the palm of your hands. (Note: this can get very messy. After every two cheesecake balls, I had to wash my hands and dry them thoroughly before going on to the next ones.) Place cheesecake balls into refrigerator for 20-30 minutes.
4. Remove cheesecake balls and roll in graham cracker crumbs until entirely covered. Put cookie sheet back into the refrigerator while you prepare the candy melts.
3. While the cake balls are in the refrigerator, melt the candy melts in a microwave safe bowl according to directions on the bag. Add in 1/4 cup of the oil and whisk. Add in more oil until you get the right consistency, providing a thin, even coating for the cheesecake pops.
4. One at a time, dip a candy stick into the candy coating about a ½ inch. Then push stick into the “bottom” of your cheesecake ball. Now it’s officially a cheesecake pop. Be careful not to push the stick too far that it goes straight through the cake ball. Refrigerate cheesecake pops for 30 minutes to an hour (or overnight even).
5. Now it's time to coat the cheesecake pop. Remelt the candy melts in the microwave. Take one pop and completely dip into the candy melt and remove quickly. I use Angie's from her book Cake Pops method of spinning the lollpop stick and tapping your wrist to remove the excess candy melt. Once this is done, put onto second cookie sheet covered in parchment paper on its top or place into rectangular foam block.
6. Refrigerate for at least 15 to 20 minutes. Always keep your cheesecake pops refrigerated until you’re ready to eat them.